I've been having moments of dietary weakness recently, but Colin has been keeping me in line. So today while I was complaining about really wanting a pizza covered in macaroni and cheese (sounds brilliant, huh?!) he went into the kitchen and whipped up this delicious chicken salad.
Colin's Warm Chicken Salad (with dijon mustard reduction)
For the chicken:
1 (VERY) large chicken breast
1 TBL Trader Joe's 21 Seasoning Salute (I highly recommend this one. Really good all-purpose seasoning to have around)
1 tsp cayenne pepper
1 tsp garlic powder
1 TBL garlic salt
1/2 TBL Trader Joe's South African Smoke (Another of my favorite seasoning grinders. Again, GET IT! Sooooo good!) or substitute 1 tsp paprika
1 tsp black pepper
1 1/2 TBL olive oil + 2 TBL for pan frying
1 1/2 TBL red wine vinegar + 1 TBL for reduction
water to boil (about a 4 cups)
1 1/2 TBL dijon mustard
For the base:
2-3 cups green leave lettuce, chopped
2 radishes, sliced
1 bunch (about 15 leaves) of basil, sliced
Place chicken and all seasonings in a pot of water and cook on high heat for 20 minutes or until the chicken is cooked all the way through.
Once chicken is fully cooked, remove from water (SAVE THE WATER). Get a large sauce pan and heat about 2 TBL olive oil. Cut chicken in half lengthwise and brown in the olive oil.
Once you have a nice brown sear on the chicken, pour water from pot into the sauce pan. Reduce the water to about 1/2 of its original volume. Remove chicken from water. Cube the chicken and set aside. Add dijon mustard and the remaining red wine vinegar to pan, and whisk thoroughly. Reduce the sauce to a 1/3 of it's original volume. Set aside.
Make the base of the salad by plating lettuce, radishes and basil. Top with chicken and dijon vinaigrette.
Voila!
Look how beautiful this is!! See boys, you can cook too!
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